Chocolate Chip Pecan Cookie Skillet

Skip to content Slice of Chocolate Chip Pecan Cookie Skillet Print Pin Chocolate chip pecan cookie made in a skillet! This cookie skillet is sweet and savory that you won’t be able to stop eating. It’s that good.  Prep Time 10 minutes minutes Cook Time 25 minutes minutes

• 2 large eggs
• 2 tsp vanilla
• 1/3 cup apple sauce
• 1/4 cup coconut oil
• 1/2 cup monk fruit or any sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 1/4 cup Bob’s Red Mill gluten free flour
• 1 cup chocolate chips 3/4 cup for batter, 1/4 cup topping
• 1/2 cup pecans chopped

• Preheat the oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
• Combine the wet ingredients (eggs, vanilla, apple sauce, coconut oil) with the monk fruit and blend until well combined.
• Combine the dry ingredients in a small bowl and mix well. (salt, baking soda, cinnamon, gluten free flour)
• Add half of the dry ingredients mixture to your wet ingredients and blend. Add remaining dry ingredients and blend until well combined.
• Fold in 3/4 cup of the chocolate chips and chopped pecans. Mix until chocolate and pecans are spread throughout.
• Transfer cookie dough to skillet and spread evenly. Top if off with the remaining 1/4 cup chocolate chips.
• Bake for about 22-25 minutes, or until edges are brown and cookie is just about done. It will finish baking as it cools.
• Let cool for 15 minutes and serve.

Do you have a favorite chocolate chip cookie skillet recipe? Please share in the comments.

Chocolate Chip Pecan Cookie Skillet